Description
A simple and delicious slow cooker recipe for shredded chicken tacos using just three main ingredients, perfect for busy weeknights.
Ingredients
- 2 lbs boneless, skinless chicken breasts (about 4–5 pieces)
- 16 oz jar salsa (mild, medium, or hot)
- 1 oz packet taco seasoning mix (or 2 tablespoons homemade blend)
- 1 tsp ground cumin (optional)
- 0.5 cup chicken broth (if salsa is thick)
- 1 onion, sliced (optional)
Instructions
- Place the chicken breasts in the bottom of a 4–6 quart slow cooker.
- Pour the salsa over the chicken, ensuring it’s evenly coated.
- Sprinkle the taco seasoning and ground cumin over the top.
- If your salsa seems thick, add chicken broth to keep everything moist.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken shreds easily and reaches a safe internal temperature of 165°F (74°C).
- Remove chicken, shred it using two forks or a hand mixer, and return it to the slow cooker, tossing to coat in the sauce.
- Let it rest on the Keep Warm setting for 10 minutes before serving.
Notes
Consider marinating the chicken in salsa overnight for extra flavor. Serve with fresh toppings like avocado or sour cream for added deliciousness.